There’s something super delicious about adding flavour from your grill with this BBQ Braised Beef dish. You can easily make this in your kitchen oven but the searing and added smoke flavour makes all the difference. And did we mention it’s delicious!
There are two versions of this dish posted in this recipe. One is from the Yoder Smokers website where BBQ Brian made a video for this recipe and it was with bone-in, beef ribs. Meanwhile an alternate version is using chunks or cubes of beef chuck. If the store or butcher shop where you shop doesn’t have this in their meat case, you can easily purchase a chuck roast (or blade roast) and cube up the beef. The rest of the steps are the same. Maybe you need to make both versions and decide for yourself which is best!
3 lbs (1.3 kg) Beef Short Ribs or Cubed Chuck Roast
3-4 Tb House of Q Competition Beef Rub
1 Onion – roughly chopped
2 Carrots – roughly chopped
2 Celery sticks – roughly chopped
1 Cup Soy Sauce
2 Cups Chicken or beef stock
1 Cup Mirin (optional: Chinese cooking wine)
3 Tb Sesame Oil
1 Small Can Tomato Paste
1 Cup Red Wine
3 Tb Ginger – fresh, sliced into medallions
5 Cloves Garlic – minced
2 Tb Thyme dried
Place the beef in a bowl and coat all pieces with oil. Sprinkle all sides with Competition Beef Rub and set aside.
Let’s BBQ Beef!
Preheat your grill to medium-high heat and once warmed, sear each side of the beef giving it colour and some caramelization. As you are doing this, start heating the Dutch Oven or pot you will be using for the braised ingredients. Just make sure it has a lid or there is a tray that you can seal with foil. Add more oil and the onion, celery and carrots. Stir to coat and allow the vegetables to start cooking. As the beef is seared, the pieces can be added to the vegetable pot. Continue until all of the pieces of beef are finished searing and into the mixture.
Add to the pot the garlic, ginger, soy sauce, stock, wine, Mirin, sesame oil and thyme. Stir to combine and then place a lid on the pot. Raise the temperature of the pot until it comes to a good simmer then lower the temperature so it cooks far a couple of hours, simmering.
Let’s Braise That Beef!
After about 45 minutes, remove the lid, stir the pot and continue heating with the lid on for another 45 minutes. The ribs or beef chunks are done when the meat is pulled away from the bone or reaches a meat temperature of 200-210 F and a fork can easily go into and out of the meat.
Remove the meat pieces from the pot then remove the now well-cooked vegetables leaving the sauce in the pot. If it is easier, you can strain the vegetables out keeping the liquid. Add the tomato paste, stir to combine and simmer to reduce and thicken the sauce. Add more seasoning if you wish – we think adding more House of Q Competition Beef Rub works well!
Return the beef pieces to the reduced sauce to heat through. If you are doing the bone-in ribs, place them on a low-heat, direct heat grill and brush with the sauce. This will glaze the ribs and keep plenty of moisture in the meat. Once heated, you can cut in-between the bones and your ribs are now ready. Your dish is now ready to serve.
Here’s the fun part of this recipe…. there are two videos for you to watch! One is using chunks of beef chuck while the second uses beef ribs.